Rating: 4 stars
27 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
  • 27 Ratings

Wholesome, rich, and delightfully creamy, this homemade ice cream is sure to be a family favorite dessert.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
stand:
20 mins
freeze:
4 hrs
chill:
8 hrs
total:
12 hrs 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Twist vanilla bean to release flavor. In medium stainless-steel saucepan heat milk and vanilla bean until just below simmering point. Remove from heat. Cover; let stand 20 minutes to allow vanilla to infuse milk.

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  • For custard, in medium mixing bowl whisk to blend egg yolks and sugar. Slowly whisk in the hot milk; return milk mixture to saucepan. Cook over medium heat, stirring constantly with rubber spatula until custard thickens enough to coat back of spatula.

  • Strain custard through fine-mesh sieve into large heat-proof bowl placed in larger bowl of ice water. Stir custard until cooled. Return vanilla bean to custard. Stir in whipping cream, vanilla extract, and the 1 teaspoon kosher salt. Taste for flavor balance, adding additional salt or vanilla as desired. Cover and refrigerate until thoroughly chilled or up to 48 hours before freezing.

  • Remove vanilla bean. Transfer custard to ice cream canister. Freeze according to manufacturer instructions. Transfer ice cream to shallow glass dish. Cover with plastic wrap. Freeze to ripen before serving. Makes 12 (1/2 cup) servings.

Nutrition Facts

257 calories; fat 19g; cholesterol 199mg; saturated fat 11g; carbohydrates 16g; mono fat 6g; poly fat 1g; sugars 15g; protein 4g; vitamin a 777.4IU; riboflavin 0.2mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.5mcg; sodium 198mg; potassium 106mg; calcium 90.9mg; iron 0.4mg.
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